Chocolate on Chocolate Tart with Raspberries



Hillary Davis's recipe for chocolate on chocolate tart with raspberries from her new book, French Desserts.Yield: 8 large or 16 small slices

For the pastry crust:
1½ c. all-purpose flour
½ tsp. salt
½ c. granulated sugar
5 T Hershey’s Special Dark cocoa powder
2 tsp. instant espresso powder
9 T unsalted butter, chilled and cubed
2 large egg yolks
1 tsp. pure vanilla extract
2–3 T ice water
¼ c. raspberry jam, melted

For the filling:
1 c. heavy cream
8 oz. semi-sweet chocolate, finely chopped
1 tsp. pure vanilla extract
2 T unsalted butter
1 pt. raspberries, for garnish

Brush a 9" removable-bottom tart pan with melted butter (not necessary if you have a nonstick tart pan).

Sift the flour into the bowl of a food processor and add the rest of the dry ingredients. Pulse 6 times. Add the butter and process until granular.

Using a fork, beat the egg yolks and the vanilla in a small bowl and add to the mixture in the food processor. Process for 10 seconds, then add in 1 tablespoon ice water, with the machine running. Add more ice water as needed until the dough comes together when pinched.

Using your fingers, press the dough into the tart pan (add a little granulated sugar if it becomes sticky to work with). Prick the bottom with a fork, cover with plastic wrap, and refrigerate for 1 hour.

Preheat the oven to 375˚F. Bake the tart crust for 20 to 25 minutes, or until the bottom is dry to the touch. Cool to room temperature, then paint the bottom with the melted raspberry jam.

To make the filling, place the cream in a saucepan over medium heat and cook until bubbles form around the edge. Turn off the heat and whisk in the chocolate and vanilla until smooth, then whisk in the butter until smooth. Pour the ganache into the tart shell, smoothing over the top and pricking any remaining air bubbles for a very smooth surface.

Cover the tart with aluminum foil, tenting it so that it does not touch the ganache, and refrigerate for at least 4 hours or overnight. Let tart sit on a counter at room temperature for 15 minutes before slicing and serving, garnished with raspberries.

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